Blueberry Pancakes

Few things are more American to me than (not apple pie) Blueberry Pancakes.  I happened to catch a recent episode of Trisha's Southern Kitchen on Saturday morning, and my mouth watered as I watched her whip up a batch of these pancakes.  Simple little touches made a huge difference to the end product. The lemon zest is key, and the addition of sour cream gave them a lovely tang.

Anyway - I'm sure you know how to make pancakes, but here's a nice recipe to really knock them out of the park!

Source: Food Network

Blueberry pancakes

Ingredients:

• 1 3/4 cups all-purpose flour
• 2 tablespoons sugar
• 1 teaspoon baking powder
• 1/2 teaspoon baking soda
• 1/2 teaspoon salt
• 2 large eggs
• 1 cup milk, plus more if needed
• 1 cup sour cream
• 1 stick butter, melted
• 1/2 teaspoon vanilla extract
• 1 1/2 cups fresh or frozen blueberries
• 1/2 teaspoon lemon zest

 Directions:

1. Sift the flour, sugar, baking powder, baking soda and salt into a large mixing bowl. In a separate large bowl, lightly whisk the eggs. Add the milk, sour cream, half the melted butter and the vanilla, whisking to blend.
   
2. Make a well in the dry ingredients and pour the egg mixture into it. Whisk the ingredients together just until blended. Fold the blueberries and lemon zest into the batter. 
3. Heat a large skillet or griddle over medium heat and coat with some of the remaining melted butter. 
4. For each pancake, pour about 1/4 cup of the batter into the hot skillet. Cook 3 or 4 pancakes at a time, depending on the size of the skillet. If the batter seems too thick, thin it with 1 to 2 tablespoons milk. When bubbles begin to form and "pop" on the pancake's surface, after about 1 minute, and the outer edge looks done, flip it over and cook briefly for about 30 seconds on the other side.